Sourdough discard morning buns with a classic flavor pairing.
These are not your average morning buns. Inspired by Asian bakery flavors, these buns feature a sweet and savory red bean paste filling. The dough, meanwhile, is infused with matcha powder. They are made with sourdough discard for an extra layer of flavor, but are leavened with baking powder for quick assembly. A cream cheese icing finishes them off, for deeply flavorful morning buns that are a welcome departure from the usual.
Matcha and Red Bean Sourdough Morning Buns
For a twist on the classic cinnamon roll, these buns are filled with red bean paste, a common ingredient in Chinese and Japanese sweets. This preparation of mashed and sweetened beans provides a balance of sweet and savory flavors and can be found pre-made in many Asian markets or online, as can the adzuki beans used to make it. The buns themselves are flavored with matcha powder and sourdough starter, however, they are leavened with baking powder for quick and easy assembly without the need to let them rise. After baking they are topped with a simple cream cheese icing for morning buns that are less sweet than traditional cinnamon rolls but with a more complex and interesting mix of flavors.
Ingredients
- Butter for greasing pan
- 213 grams (1 1/2 cups) all-purpose flour
- 1 tbsp matcha powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 125 grams (1/2 cup) sourdough discard, 100% hydration
- 120 grams (1/2 cup) whole milk, plus 1 tsp
- 56 grams (1/4 cup) canola oil
- 350 grams (1 cup) red bean paste
- 4 oz cream cheese
- 113 grams (1 cup) powdered sugar
Instructions
- Preheat oven to 400°. Butter a 10-inch skillet or cake pan.
- In a large bowl whisk together flour, matcha, baking powder, baking soda, and salt. In a small bowl whisk together starter, milk, and oil until starter has dissolved. Add wet ingredients into dry ingredients and mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead until a smooth dough forms, about 2-3 minutes.
- Add more flour to surface as needed and roll out dough to a roughly 10×15-inch rectangle. Spread red bean paste over the top of the dough, leaving a small border of about 1/4-inch. Roll dough tightly into a cylinder, starting from one of the long edges. Cut cylinder into 8 rolls with a serrated knife. Place into buttered pan.
- Bake for 22-25 minutes, until lightly browned on edges. While baking, place cream cheese in a small microwave safe bowl. Microwave for 15-30 seconds until very soft. Stir until smooth. Beat in the powdered sugar then stir in 1 tsp milk and mix until smooth.
- Allow buns to cool for about 5 minutes before frosting. Serve warm or at room temperature.
